PROYECTOS NACIONALES
Project AGL2005-05192-C04-02 MEJORA DE LA RED DE GLUTEN Y CREACIÓN DE ESTRUCTUR
MEJORA DE LA RED DE GLUTEN Y CREACIÓN DE ESTRUCTURAS ANÁLOGAS MEDIANTE LA INTERACCIÓN DE PROTEINAS, HIDRATOS DE CARBONO Y ENZIMAS.
date_range
Duration: from 31 December 2005 to 30 December 2008
(36 months)
euro
71,400.00 EUR
Of National scope. With a Public character.
Researchers
Publications related to the project
Show by type2014
2010
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Adequacy of wholegrain non-wheat flours for layer cake elaboration
LWT - Food Science and Technology
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Effect of fibre size on the quality of fibre-enriched layer cakes
LWT - Food Science and Technology
2009
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Improvement of Quality of Gluten-free Layer Cakes
Food science and technology international = Ciencia y tecnología de alimentos internacional
2008
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Characterization of cake batters by ultrasound measurements
Journal of Food Engineering
2007
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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Journal of Food Engineering